The collective catering market (hospitals, canteens, etc.) is characterised by regulatory hygiene standards and very strict requirements in terms of food quality.

The Cook Chill System consists in preparing meals in central kitchens and delivering them out to different "satellite" restaurants at a temperature below or equal to 3°C. People served in such restaurants (young children, patients, elderly people…) represent a sensitive public for whom food health and safety needs to be very closely monitored.

Commercial restaurant facilities, particularly those distributing sandwiches and ready-made meals also have a major interest in the freshness and flavour of products distributed.

Each year in France, approximately 5 billion meals are served in Collective Catering and Commercial restaurant facilities .

*Source: Gira Foodservice